Monday, March 3, 2008

Grilled Portobello Mushrooms and Zucchini tacos

Feel like going a little south of the border? Then try these tacos! They are delicious and lite! I know that Cinco de Mayo is still a few months off but who says that you can't have a nice taco night with some margaritas and lots of salsa! I love to make these when I get home sick for California or if I feel like eating something that feels greasy and unhealthy but are quite the contrary. These are also great if you are going to have a lot of people over to set up a 'make your own taco bar' with more options for them to add....this is just a suggestion. Add new items anything that tickles your fancy!

Serves 8
5 medium portobello mushrooms, stems and gills removed, sliced 1/2 inch thick
2 teaspoons dried oregano
2 tablespoons olive oil
Coarse salt and ground pepper
4 medium zucchini, cut into 2-by-1/2-inch sticks
1 medium red onion, halved and sliced 1/4 inch thick
8 (4 1/2-inch) fat free corn tortillas
6 ounces (1 1/2 Cups) light or fat free Monterey Jack cheese, shredded 1/2 cup fresh salsa

  • Preheat oven to 425 degrees. On a large rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon oil, and 1/4 cup water; season with salt and pepper. On another rimmed baking sheet, toss zucchini and onion with remaining teaspoon oregano and tablespoon oil; season with salt and pepper.
  • Place both sheets in oven. Roast, tossing occasionally, until vegetables are browned and fork-tender, 25 to 30 minutes (zucchini may cook faster than mushrooms).
  • Meanwhile, in a small skillet over medium-high heat, warm tortillas according to package instructions (they should be lightly browned but still soft).Wrap loosely in a clean kitchen towel to keep warm.
  • To serve, fill each tortilla with mushrooms, vegetable mixture, shredded cheese, and salsa.

Nutritional Info:
Serving Size: 1 taco; Calories 87, Fat 1 g; Protein 4 g; Carbs 16 g;Fiber 3 g; Cholesterol 8 mg Sodium 379 mg

Want something to go along with those tacos? Well how about some homemade corn chips...or tortilla chips? It easy!

Twelve 6-inch corn tortillas
1 tablespoon vegetable oil

  • Preheat the oven to 350 degrees F.
  • Spray both sides of the tortillas with the olive oil flavored cooking spray. Stack the tortillas and cut the pile into sixths to make chips.
  • Spread the chips out in a single layer on two large baking sheets and season with salt.
  • Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. Serve.
Now go out an plan your own fiesta!!

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